Name: Turkey and Duck Dodine (with Foie Gras)
Cuisine: フレンチ
Ingredients: Minced turkey: 150g; Minced duck: 120g; Minced pork: 300g; Pork back fat: 50g; Turkey (coarsely ground): 350g; Duck (coarsely ground): 150g; Foie gras terrine: 50g; Whole egg: 1; Cognac: 30g; Port wine: 20g; Pistachios: 20g; Fresh breadcrumbs: 30g; Heavy cream: 20g; Spiced salt: 13g (salt, pepper, nutmeg, and a pinch of granulated sugar); Dried fruit chutney (blend of prunes, figs, and apricots): to taste; Noto salt: to taste; Mignonette (coarsely cracked black pepper): to taste; Edible flowers and herbs (micro chervil, amaranth, canola blossoms, alyssum, etc.): to taste

About "Turkey and Duck Dodine (with Foie Gras)"

This recipe recreates the traditional French cold appetizer 'Dodine' using three types of minced meat—turkey, duck, and pork—along with foie gras. The minced meat is thoroughly kneaded while chilled in ice water to build elasticity, then shaped into a cylinder using plastic wrap and a pastry ring (cercle). Slowly steaming it at a low temperature of 65°C (149°F) in a combi oven (vapeur) ensures a moist and juicy finish. The beautiful cross-section reveals foie gras and pistachios, elegantly plated with a dried fruit chutney and edible flowers.

Introduction to 星野晃彦シェフ　Teruhiko Hoshino →

Tips for Making "Turkey and Duck Dodine (with Foie Gras)"

Prep
- Chill the mixer bowl in ice water beforehand. Temperature control is crucial, as friction heat from mixing can melt and separate the fat, ruining the texture.
Kneading
- Add salt first and knead the minced meat thoroughly to react the proteins and create a strong emulsion. Knead until the meat turns pale.
Cutting Fat
- Pork back fat retains its shape when cooked, so cut it into small 1 cm cubes to prevent a clunky mouthfeel.
Mixing
- Do not overmix after adding the binder and pistachios. Mix just until uniform to preserve the texture of the coarsely ground meat.
Shaping
- Spread the pâté on overlapping plastic wrap, place foie gras in the center, and roll. Avoid trapping wrap inside, prick with a toothpick to release air, and wrap again. Slide through a 6 cm pastry ring and twist the ends tightly.
Steaming
- Steam in a combi oven at 65°C (149°F) for 1 to 1.5 hours until the core temperature reaches 65°C (149°F). Alternatively, insert a bamboo skewer and check if it feels warm against your lip.
Slicing
- After cooking, chill thoroughly. Slicing with the pastry ring still on ensures a clean, beautiful cross-section without collapsing.
Plating
- Season the sliced dodine with Noto salt and mignonette. Top with dried fruit chutney and garnish with colorful edible flowers and herbs.

Ingredients for "Turkey and Duck Dodine (with Foie Gras)"

18 items

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Mincedturkey: 150g
Mincedduck: 120g
Mincedpork: 300g
Porkback fat: 50g
Turkey(coarsely ground): 350g
Duck(coarsely ground): 150g
Foiegras terrine: 50g
Wholeegg: 1
Cognac:30g
Portwine: 20g
Pistachios:20g
Freshbreadcrumbs: 30g
Heavycream: 20g
Spicedsalt: 13g (salt, pepper, nutmeg, and a pinch of granulated sugar)
Driedfruit chutney (blend of prunes, figs, and apricots): to taste
Notosalt: to taste
Mignonette(coarsely cracked black pepper): to taste
Edibleflowers and herbs (micro chervil, amaranth, canola blossoms, alyssum, etc.): to taste

How to Make "Turkey and Duck Dodine (with Foie Gras)"

1
Thoroughly chill the mixer bowl in ice water beforehand.
2
Place the three minced meats (duck, turkey, and pork) into the chilled bowl, add the spiced salt, and mix thoroughly until the meat turns pale and becomes very sticky and emulsified.
3
Add the coarsely chopped turkey, duck, and the pork back fat cut into 1 cm cubes. Mix briefly, then stop the mixer.
4
In a separate bowl, combine the fresh breadcrumbs, whole egg, cognac, port wine, and heavy cream. Mix well with a rubber spatula to create the binder.
5
Add the binder and pistachios to the meat mixture, and mix until just combined and uniform (do not overmix).
6
Spread two slightly overlapping sheets of plastic wrap on the work surface and spread the meat mixture (pâté) into a neat rectangle. Arrange the foie gras terrine in a single line down the center.
7
Roll up the plastic wrap from the front to enclose the foie gras, shaping it into a cylinder while ensuring the plastic wrap does not get caught inside the meat.
8
Prick the plastic wrap in several places with a toothpick to release any trapped air, then wrap it again with a fresh sheet of plastic wrap. Pass it through a 6 cm diameter pastry ring (cercle) and twist both ends tightly like a candy wrapper to shape it firmly.
9
Place in a combi oven (vapeur) set to 65°C (149°F). Insert a probe thermometer and steam for about 1 to 1.5 hours until the core temperature reaches 65°C (149°F).
10
After cooking, let it cool completely (chilling it in the refrigerator makes it easier to slice).
11
Slice with a knife while keeping the pastry ring on to check the cross-section (revealing the foie gras in the center, surrounded by pistachios and pork fat).
12
Plate the dodine, sprinkle with Noto salt and mignonette. Top with the dried fruit chutney, and garnish with edible flowers and herbs for a colorful finish.

Detailed Commentary on "Turkey and Duck Dodine (with Foie Gras)"

* Content organized by topics from the video.

Challenging the Traditional 'Dodine' with Luxury

Chef Akihiko Hoshino introduces a traditional French cold appetizer: Turkey and Duck Dodine. A 'dodine' refers to meat that has been shaped into a neat cylinder and cooked. This recipe features turkey as the main star, combined with duck and pork. The ingredients are incredibly luxurious: three types of minced meat (duck, turkey, and pork), coarsely ground duck and turkey for texture, and pork back fat. To add depth, the chef prepares foie gras terrine, heavy cream, pistachios, a blend of port wine and cognac, eggs, fresh breadcrumbs, and a custom spiced salt with nutmeg and sugar. With this blueprint for a complex and rich flavor profile, the chef begins his detailed demonstration.

The Secret to Kneading Meat: Temperature & Texture

The first crucial step to making a beautiful dodine is temperature control. Chef Hoshino thoroughly chills the mixer bowl in ice water beforehand. If the meat warms up from friction or hand heat during kneading, the fat will melt and separate, ruining the final texture. He places the three minced meats (duck, turkey, and pork) into the chilled bowl and adds the spiced salt. Adding salt first and kneading thoroughly causes the meat proteins to react, creating a strong emulsion. As the mixer spins, you can see the meat turn pale and develop a sticky texture. If kneading by hand, the secret to a professional finish is to work quickly over a bowl of ice water to keep the meat cold.

Adding Textures and Preparing the Special Binder

Once the minced meat is sufficiently emulsified, it's time for the next step. Coarsely chopped duck and turkey, along with finely diced pork back fat, are added. Since back fat retains its shape when cooked, cutting it into small 1 cm cubes is the chef's secret to avoiding a clunky mouthfeel. After briefly mixing these in, the mixer is stopped. Next, a special binder is prepared in a separate bowl to keep the dodine moist and juicy. Fresh breadcrumbs are mixed with a whole egg, aromatic port wine and cognac, and heavy cream. Stirring this well with a rubber spatula creates a binder that locks in moisture and prevents the meat from drying out during cooking.

Final Mixing: Unifying Texture and Aroma

The prepared binder and pistachios—which add beautiful color and texture—are added to the meat bowl. The mixer is turned back on to unify the mixture, but it is vital not to overmix. Since the minced meat base is already well-emulsified, you only need to mix until the coarse meat, binder, and pistachios are evenly distributed. Overmixing will destroy the pleasant texture of the coarsely ground meat. Once combined, you are left with a rich pâté base where green pistachios and white back fat are beautifully speckled throughout the pink meat. After confirming the mixture is firm and cold, it is time to shape it.

Shaping Techniques Using Wrap and a Pastry Ring

Next, the chef demonstrates the professional technique for shaping the dodine into its signature cylindrical form. After wiping down the work surface, he lays out two slightly overlapping sheets of plastic wrap. He places the pâté on top and shapes it into a neat rectangle. A luxurious line of sliced foie gras terrine is arranged down the center. Lifting the front edge of the wrap, he rolls it forward to enclose the foie gras, taking care not to trap any plastic wrap inside the meat. Once rolled, he pricks the wrap with a toothpick to release air, wraps it again in a fresh sheet of plastic, and slides it through a 6 cm pastry ring. Twisting both ends tightly like a candy wrapper creates a perfectly compact cylinder.

Low-Temperature Steaming to Lock in Umami

The shaped dodine is cooked using 'vapeur' (steaming). Chef Hoshino uses a combi oven set to 65°C (149°F). Cooking meat too quickly at high heat causes moisture loss and toughens the texture, so slowly steaming it at a low temperature is key. He inserts a probe thermometer and cooks it until the core temperature reaches 65°C (149°F), which takes about 1 to 1.5 hours. If you don't have a thermometer, you can insert a bamboo skewer and touch it to your lip to check if it feels warm. This gentle low-temperature cooking locks in moisture and umami, preventing the foie gras fat from melting away and yielding an incredibly moist texture.

Elegant Plating: Noto Salt, Herbs, and Chutney

Once cooked and thoroughly chilled, the dodine is ready for plating. To get a perfectly clean slice, the chef shares a pro tip: slice through the meat while keeping the pastry ring on. Slicing reveals the gorgeous cross-section with foie gras in the center, surrounded by green pistachios and white back fat. He places the dodine in the center of the plate, seasoning it with Noto salt and mignonette (coarsely cracked black pepper). He tops it with a sweet and tangy dried fruit chutney made from prunes, figs, and apricots. Finally, he garnishes the plate with colorful edible flowers and herbs like micro chervil, amaranth, yellow canola blossoms, and alyssum, creating a dish as beautiful as a painting.

Tasting: Gentle Umami and Wine-Pairing Flavors

Chef Hoshino tastes the completed dodine. As he cuts into it, the moist tenderness of the meat is immediately apparent. Taking a bite, he smiles and exclaims, 'Delicious!' Since the main meats are turkey and duck, the overall flavor is wonderfully light and gentle, beautifully complemented by the rich depth of the foie gras and the fruity sweetness of the custom chutney. Eating it with the fresh herbs and edible flowers adds a refreshing aroma that elevates the dish further. 'This is absolutely perfect with wine,' the chef notes. It is delicious even without foie gras, and keeping it in the fridge makes it a fantastic cold appetizer for unexpected guests or parties. It is an authentic French dish well worth trying at home.

About 星野晃彦シェフ　Teruhiko Hoshino

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